| 摘要 |
PURPOSE:To prepare a perforated bean curd capable of attaining a desired temperature and taste even in the interior thereof in a short time with hardly any extent of decomposition or disappearance of nutriments by providing at least one hole passing through the bean curd in the vertical directions thereof. CONSTITUTION:A bittern is added to soybean milk by a conventional method and injected into, e.g. a rectangular parallelepipedic mold and coagulated to prepare a bean curd 1. In the process, at least one hole 2 passing through the bean curd 1 in the vertical directions is provided and the resultant perforated bean curd, as necessary, is fried in an edible oil to afford a thick fried bean curd. Alternatively, the bean curd is heated with a heating unit to lightly scorch the surface and provide a bean curd broiled on both sides. |
